id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-202	DIMITROVSKA, Gordana; SRBINOVSKA, Sonja; PRESILSKI, Stefce; MANEVSKA, Violeta; KOCHOSKI, Ljupce; JOSHESKA, Elena	TRADITIONAL PRODUCTION AND CHEMICAL COMPOSITION OF ’’BIENO CHEESE” IN THE REPUBLIC OF MACEDONIA	2017	6	.pdf	application/pdf	2940	113	48	2.3 Microbiological analysis The cheese was subject to the following microbiological analysis:  ISO 6579, Microbiology of food and feed-Horizontal method for the enumeration of Salmonella spp (ISO6579: 2002 / Cor: 2004);  ISO 16649, Microbiology of food and feed-Horizontal method for the enumeration of β - glucuronidase - positive Escherichia colli ISO 16649 1, 1: Material of counting colonies of 44 0C using membranes and 5 bromo-4-chloro- 3-indolyl β - D- glucoronide (ISO 21528-1: 2001);  ISO 21528-2, Microbiology of food and animal feed - Horizontal Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XV, Issue 1 – 2016 Gordana DIMITROVSKA, Sonja SRBINOVSKA, Stefce PRESILSKI , Violeta MANEVSKA, Ljupce KOCHOSKI , Elena JOSHESKA, Tradicional production and chemical composition of Bieno cheese in Republic of Macedonia, Food and Environment Safety, Volume XV, Issue 1 – 2016, pag. 55 – 60 57 method for the detection and enumeration of Enterobacteriaceae, Part 2: Method of counting colonies (ISO 21528 1: 2004);  ISO 11290-1, Microbiology of food and animal feed - Horizontal method for the enumeration of Listeria monocitogenes, Part 1: Detection method (ISO 11290-1: 1996/ Amd.1: 2004);  ISO 6888-1, Microbiology of food and feed-Horizontal method for the detection of Staphylococcal koagulasa positive (Staphyloccocus aureus and other species), Part 1: Technique using Baird-Parker agar medium (ISO 6888-1: Amd 1: 2003) 3. Results and discussion The quality parameters of raw milk used for the production of bieno cheese are shown in Table 1. Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XV, Issue 1 – 2016 Gordana DIMITROVSKA, Sonja SRBINOVSKA, Stefce PRESILSKI , Violeta MANEVSKA, Ljupce KOCHOSKI , Elena JOSHESKA, Tradicional production and chemical composition of Bieno cheese in Republic of Macedonia, Food and Environment Safety, Volume XV, Issue 1 – 2016, pag. 55 – 60 59 Table 3 Chemical composition of bieno cheese after 45 days of ripening Bieno cheese Parameters % �̅� Min Max Sd Cv Moisture 38.96±0.24 38.60 39.56 0.37 0.94 Dry matter 61.13±0.35 60.35 61.60 0.48 0.79 Milk fat 26.30±1.04 24.63 27.43 1.23 4.69 Fat in dry matter 43.02±1.56 40.11 44.78 1.96 4.55 Proteins 26.21±0.72 25.26 27.30 0.90 3.45 Ash 9.37±0.15 9.21 9.60 0.17 1.83 Salt 5.09±0.06 5.01 5.23 0.08 1.64 The research specified the microbiological quality of “bieno” cheese after 45 days of ripening in accordance with the special requirements of food safety regarding the microbiological criteria.	cache/fens-202.pdf	txt/fens-202.txt